The Weekend Intensive presents a unique combination of content which is designed for anyone looking to take the next step as a coffee professional and be confident that they have all the essential skills to do so.

Spaces are limited to ensure high levels of interaction so get in quick so book now so you don’t miss out.

We are pleased to be able to announce that on Saturday the 23rd of January Tim Wendelboe will be offering a Tasting Experience and a Talk about his new farming project at Mecca Ultimo.

Amongst other things Tim Wendelboe is a former World Barista Champion and owner of Tim Wendelboe Espresso Bar and Coffee Roastery in Oslo, Norway (http://timwendelboe.no/) .

Tasting Experience

Tim has recently developed a set of coffee tasting cups with designer Kristin Hærnes Ihlen from Physical Design (http://www.physical.no/figgjo) and Figgjo (http://www.figgjo.com/news-figgjo-oslo) . There are three different cups in the series. All made to enhance the drinking experience of different coffees. Tim will be taking four guests at a time through an intimate tasting experience using these cups paired with his coffee.

The 45 minute experience will feature both espresso and filter coffees prepared by Tim and featuring the Figgjo Cups. There are limited spots and is a rare opportunity so this is sure to be in demand so book fast.

Tim will be giving a presentation on his new coffee farming project in Colombia that was recently awarded Notable Producer in the Sprudgie Awards (http://sprudge.com/91881-91881.html) .

The talk will give an interesting insight as to how someone who owns a world class Roastery and Cafe approaches this aspect of the supply chain; including the challenges, as well as the benefits that make the project worth pursuing. This session would be well suited to industry professionals or keen enthusiasts who want to better understand coffee production and how it impacts the supply chain.

We are pleased to announce we will be running our first Weekend Coffee Intensive in January 2016.

The Intensive is designed to give participants the knowledge, tools and practical resources they need to succeed as a coffee professional. Through a combination of practical and theory, the two day intensive will cover the details every coffee professional should know about farming, green processing, green buying, roasting, sensory assessment, science of extraction, brewing and QC.

After Sold Out sessions in Sydney; Coffee Kaizen, Auction Rooms and Small Batch Roasting Co are pleased to once again be able to offer the coffee professionals in Melbourne the opportunity to hear Scott Rao present on Espresso, Brewing and Roasting.

Scott has a wealth of information to share from his almost two decades of experience as a barista, roaster and consultant. We really appreciate Scott’s approach to coffee; he has a very deep understanding based on sound investigation yet he is able to distil his findings into simple, useful suggestions that anyone can integrate into their production.

We hope you take the opportunity whilst he is here to come and learn from him, he will be presenting the following two sessions in Melbourne:

Coffee Kaizen and Mecca Espresso Ultimo are pleased to once again be able to offer the coffee professionals in Sydney the opportunity to hear Scott Rao present on Espresso, Brewing and Roasting.

Scott has a wealth of information to share from his almost two decades of experience as a barista, roaster and consultant. We really appreciate Scott’s approach to coffee; he has a very deep understanding based on sound investigation yet he is able to distil his findings into simple, useful suggestions that anyone can integrate into their production.

We hope you take the opportunity whilst he is here to come and learn from him, he will be presenting the following two sessions in Sydney as well as the opportunity of Private Roasting Consultation:

Our Pre Order offer has ended. We are now holding stock in Sydney and you can click here to purchase ($70 +p&h)

We had the privilege of hosting Scott Rao for some workshops earlier in the year on Roasting. The information he shared was an advanced preview of the content of his new book The Coffee Roaster’s Companion. In this book Scott has distilled the experience and knowledge gained from 19 years as a roaster and a consultant into 88 pages. We are offering the opportunity to pre-order a copy of this book to ensure you get a copy fromthe shipment which was sent on Monday the 11th of August. If you take advantage of the pre-order offer you will also receive free shipping within Australia.

Here are some excerpts from the book, click on the photos for a larger image:

Pages 18-19

Pages 22-23

Page 48-49

Table of Contents

Page iv-v

The book covers everything from Green Coffee Chemistry to Roast Machine Design, Planning a Roast Batch to Measuring Results. The book also reveals Scott’s Three Commandments of Roasting that he introduces in this way.

As a roaster and a consultant over the past nineteen years, I’ve had the opportunity to cup and view the roast data for each of more than 20,000 batches roasted on a variety of machines by various methods. About five years ago, I spent several days poring over reams of roast data in an attempt to find the common elements in the best batches I’d ever tasted.* To be clear, I’m not referring to “really good” batches. I focused only on the data from batches so special that I could “taste” them in my memory months or years after physically tasting them. That effort yielded what I think of as the “commandments of roasting.”

This book is both for the seasoned roast master looking for more information on common criteria that affect a roasts but also for those looking to get into roasting. 88 pages Hardcover.

Science of Flavour and the Critical Evaluation of Coffee. Presented by Sam Sgambellone

We have been invited to present Science of Flavour as part of the 2014 Aroma Festival. In this class we will take a look at what is happening on a scientific level when we assess the flavour of Coffee. Through a series of tests and demonstrations, we will give you a better understanding how you perceive tastes, aromas and flavour. Especially for those who love coffee, or otherwise for anyone who would like to further their sensory skills. Being able to assess coffee accurately and confidently is now a pre-requisite for any specialty barista. Without formal training, the process of becoming a good “taster” can take many years. This course is designed to provide a clear foundation and help lay the first building block. A little like learning a language, you will learn from this course the structure and grammar, so each time you taste afterwards you are adding words to your flavour vocabulary and moving towards being able to speak the language fluently.

The class will begin with an overview of the biology of the senses then move to practical exercises with Basic Tastes. The session will then move onto aromas and using the Le Nez du Cafe aroma kit we will explore what part aroma plays in flavour and how to build the associated skills. Finally we will assess a selection of coffees using the principles we have just learned.

Sam Sgambellone is the founder of Coffee Kaizen and a partner in Mecca Espresso. He is dedicated to education and development of his staff, other coffee professionals and the general public. Sam has been heavily involved with the NSW Barista Guild, has won the NSW Cup Tasting Championship twice and is an AASCA Accredited Judge.

Coffee Kaizenis committed to disseminating the most progressive coffee knowledge and techniques currently available to a broader audience.